International
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African Vegan Recipes Contributed by Vegetarians and Vegans from around the world

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Algerian
CouscousFrom: Michelle
Olivier

Anyway, I thought I would share my favorite recipe with you.
(The original had a bit of olive oil but I just substituted vegetable
stock.)
My husband learned how to make this in France from some Algerian
friends.
I hope you enjoy it as much as I do!

2. Add all spices and cook for a few more minutes, stirring as
needed.

3. Add tomato paste, stir and simmer 2 minutes.

4. Cut the vegetables in large chunks and add all (not the beans)
and a dash of cinnamon; add water to cover.
Bring to a boil, then reduce heat and simmer, covered, for an hour
or so.
(This can cook slowly for 2-3 hours, if desired.)

5. Add the drained garbanzos about 5 minutes before you take the
veggies off the heat.

6. Put couscous in a bowl.
Pour boiling water over couscous and wait about 5 minutes.
Fluff with fork. (Ratio of about 1 1/2:1 of water to couscous.)
For added flavor, add some of the liquid from the veggie stew to
the couscous in place of some of the water.